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Preparation

Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.

Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.

Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.

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Recent Reviews

Very tasty and fragrant dish. Next time, I'll use less water or omit the water altogether; there was a lot of liquid by the time this was done.

KateCinOH /

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My father-in-law
said this was the
best cabbage he'd
ever eaten! It
really is delicious.
It's just a little
bit of work for a
tasty result; I
definitely
recommend.

A Cook from Oregon /

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This is the perfect Thanksgiving side dish - I compliments the turkey and stuffing perfectly! We have made it for four years now, and each time it has been a hit. It also makes your home smell delicious!

mymariner from Chicago, IL /

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I wanted to love this recipe especially with the description of "becoming incredibly aromatic" and the "incarnation of mulled wine". It really was just OK. I made it exactly as written using good quality balsamic vinegar red-wine vinegars. After two hours of simmering it was certainly tender, but also pale and kind of watery. It just didn't have much flavor. I let it sit refrigerated for 2 days hoping it would develop a better flavor--I love red cabbage and wanted it to pop. I had planned to serve it for Thanksgiving, but it didn't make the cut. I"m on the lookout for a better recipe.

saradara from Healdsburg CA /

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I was trying to replicate my friend's
German cabbage recipe when I made this.
It was just delicious and so easy. Even
people who aren't fans of cabbage loved
it.